Healthy Mother's Day breakfast recipes

Today: By Joy Bauer

Happy Mother's Day to all the amazing moms, mom figures, and incredible women out there! In honor of this important holiday, show a special lady in your life that you care by cooking up one of these heartfelt, homemade and healthy morning meals. Bonus points for serving breakfast in bed with fresh flowers, a sweet card and, of course, a cup of coffee.

OMELET DOUGHNUTS

These delicious gems are loaded with nutrition and tons of cheesy flavor. You can personalize them with your favorite veggies and herbs; I like using chives, bell peppers, and onions, but anything (that Mom wants) goes. Go ahead and dig in: Each one is only 60 calories and packed with five grams of protein. Doughnut worry: Mom will love this adorable dish!

*You can choose to add all of the cheese into the mix or add in half and reserve the other half to sprinkle over the tops before placing them in the oven.

PREPARATION:

Preheat the oven to 350˚F. Mist a doughnut tin with nonstick oil spray and set aside.

Liberally coat a skillet with oil spray (or add 1 tablespoon olive oil) and warm over medium heat. Add the onion and bell peppers, and sauté about 5 to 7 minutes, until they’re soft and slightly browned. Add more spray as needed if they become dry while cooking. Remove from heat and allow them to slightly cool while you prepare the eggs.

In a mixing bowl, add the eggs, egg whites and sour cream and blend using a whisk. Add the salt, pepper and minced herbs.

Add the sautéed veggies into your egg mixture and stir. Add all or half of the cheese (*see note). Pour ¼ cup omelet batter into each of the doughnut tins and sprinkle optional cheese over the tops. Bake in the oven for about 20 minutes, or until eggs are firm and cooked. Carefully remove from tins and serve!

*Nutrition provided for 1 doughnut.*

Savory Sweet Potato-Quina Latkes

I put a savory spin on pancakes in this rendition, which contains no flour, but instead relies on cooked quinoa, grated sweet potato and zucchini. Feel free to add the topping of your choice, but my family likes sour cream, Greek yogurt or unsweetened natural apple sauce. Enjoy!

1 small zucchini or ½ large zucchini, grated using largest hole (1 cup total), drained of excess moisture using paper towels

1 cup egg whites

½ cup fresh parsley leaves, chopped (measure before chopping)

½ cup fresh basil leaves, chopped (measure before chopping)

1 teaspoon fine sea salt¼ teaspoon black pepper

PREPARATION:

Gently combine all ingredients in a large bowl to make batter. Be sure to drain sweet potato and zucchini beforehand to omit excess water.

Liberally coat a large skillet with oil spray. Heat skillet over medium to medium-low heat. Spoon out very scant ¼-cup scoops (about 2 tablespoons’ worth) batter onto skillet and cook for about 3 minutes on each side. Mist tops between flips with oil spray and lightly sprinkle on extra salt if you prefer them a bit saltier after taste testing the first cooked latke. Gently flatten pancakes with spatula or back of spoon on each side as they cook. Be sure to spray skillet with oil spray to prevent pancakes from sticking between batches.

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